Lark Creek Restaurant Group, founded by award-winning industry veterans Michael Dellar, Leslye Dellar, Chef Bradley Ogden and Jody Ogden, is a leader in creating and operating unique, high-quality restaurants that feature seasonal farm-fresh fare, extensive wine and spirits offerings, caring, professional service and excellent value.
Like most good things, the Lark Creek Restaurant Group grew organically and locally—starting in 1989 with The Lark Creek Inn (now The Tavern at Lark Creek) and evolving into today’s portfolio of 14 properties. Michelin-star-winning One Market® Restaurant was voted San Francisco’s “Best New Restaurant of 1993” and Lark Creek Walnut Creek, voted “Best New Restaurant” in the East Bay, opened in 1995. Yankee Pier®, a casual, sustainable seafood restaurant, named a Top 100 Restaurant by the San Francisco Chronicle, opened in 2000 in Larkspur, 2002 at Santana Row in San Jose, 2005 at San Francisco International Airport, and 2008 in Lafayette.
In partnership with Marriott Hotels Parcel 104®opened at the Santa Clara Marriott in 2001. LarkCreekSteak opened in 2006 and was named by Esquire as one of the top 20 new restaurants in America for 2007 and by Gayot as one of the 10 Best Steakhouses in the U.S. Summer 2010 saw the opening Fish Story® in Napa on the river. Lark Creek Grill at San Francisco International Airport’s Terminal 2 opened in April 2011, and Cupola®, an artisan Neapolitan pizzeria, opened to critical acclaim at the Westfield San Francisco Centre in June 2011.
May of 2012 marked the unveiling of Wine & Wall®, a retail wine and art space serving small plates from neighboring One Market Restaurant, and transforming into a private dining venue at night. In August 2012, Lark Creek Blue opened in the space previously occupied by Yankee Pier Santana Row in San Jose. The newest addition to the group, Lark Creek Newport Beach at Fashion Island, opened in August 2013.
“The best restaurants are those that restaurateurs build for themselves–encompassing their dreams and dedication. Creativity by itself is never enough. The restaurants that endure are those grounded in authenticity and tradition.”